CHICKEN LETTUCE WRAPS

CHICKEN LETTUCE WRAPS

Ingredients:

-4 cloves crushed garlic

-Small white or yellow onion

-2 scallions

-Light olive oil (vegetable or canola oil are fine)

-1 tbs each grated ginger & Siracha hot sauce

-2 tbs each hoisin sauce, soy sauce & rice vinegar

-1/2 cup each cherry tomatoes, pea pods, fresh cilantro

-One package organic chicken tenders cut bite sized

-Boston lettuce

Saute onions in oil until soft, add garlic and ginger. Add cut up tenders and cook until almost done. Add sauces & vinegar, mix well and finish cooking. Lastly, add cilantro, tomatoes and pea pods (pea pods are optional: I just liked the crunch)

You can wrap in the Boston lettuce or serve as a salad!

CUCUMBER STUFFED TOMATOES

CUCUMBER STUFFED TOMATOES

Ingredients:

-Tomatoes (these were from our garden!)

-English cucumbers lightly peeled

-Red onion

-Celery

-2 cloves crushed garlic

-Basil

-Salt, red pepper flakes & olive oil (amount depends on how many you plan to make)

Hallow out the tomatoes reserving some of the liquid. Chop up a little of the insides. Cut up veggies and put in a bowl. Add rest of ingredients, including the juice from the tomatoes. Let it sit for at least an hour at room temperature for the flavors to become enhanced. Stuff tomatoes and enjoy!

PROSCUITTO WRAPPED ASPARAGUS

PROSCIUTTO WRAPPED ASPARAGUS

When I buy large asparagus, I individually wrapped them. These were thin, so we did clusters.

Ingredients:

Prosciutto, asparagus, grated parmesan cheese, olive oil, pepper and garlic powder

Preheat oven to 375

Spray cookie sheet with cooking spray

Wrap asparagus with prosciutto

Garnish with rest of ingredients and bake 20-30 minutes uncovered

Don't add salt because the meat is salty enough.

ARTICHOKE SOUP

ARTICHOKE SOUP

I make a pot of soup every week. The soups I make tend to be low in fat and calories and high in vitamins and minerals. 

Ingredients:

Can of artichoke hearts, fresh corn on the cob, fennel, Brussel sprouts, red onion, celery, garlic, ginger, fresh parsley, lemon, chicken or veggie stock and white pepper

I fill a pot half full of water and turn it on to boil. I add 2-3 tablespoons of chicken (or veggie) base (a.k.a. paste)and let it dissolve. Turn to low heat.

Add half cup chopped fennel, one cup chopped Brussel sprouts, small chopped red onion, two stalks of chopped celery, juice of 1-2 lemons and simmer for half hour.

Add the kernels from two ears of corn, two tablespoons each crushed garlic, grated ginger, one teaspoon white pepper, 1/4 cup parsley and simmer for 20 minutes. 

Take a taste and see what it needs. Add salt, pepper, or parmesan cheese as needed.

HEALTHY MORNING GARBAGE PLATE

HEALTHY MORNING GARBAGE PLATE

I usually make a big breakfast once a week. It tends to look like a garbage plate, but it's a lot less fattening and, to me, a LOT tastier.

Ingredients:

-Red onion, spinach, tomatoes, basil, chicken, eggs, butter and locally made Taco Verde sauce

-Sauté 1/4 of a red onion in a teaspoon of butter. When the onion gets soft, add two cups of fresh spinach and sauté until it wilts. Set aside.
-Add the cut up chicken (or steak, ham...) and add a little hot sauce kick up the flavor.
-Add two eggs to the pan and cook them how you like.
-Put everything on a plate and garnish with tomatoes and basil.

BANANA BREAD SMOOTHIE

BANANA BREAD SMOOTHIE

The staff at the Mark & M.E. Salon named this drink. I made a full pitcher for the staff. It was a huge hit!

Ingredients:

-2 frozen bananas

-Cup of ice

-2 scoops of vanilla whey protein powder

-2 scoops of collagen

- 1/2 tsp cinnamon 

-2 cups of Coconut/almond milk

- 1/2 cup low fat granola

Put everything in blender!

The texture is not completely smooth, which is what I like about this concoction.

NOT YOUR AVERAGE CHICKEN SALAD

NOT YOUR AVERAGE CHICKEN SALAD

Most tuna and chicken salads are just a mush of protein and mayo. Not M.E.'s...

Ingredients:
-Meat from the roaster chicken I made the night before for dinner
-2 heaping tablespoons each light mayo and horseradish sauce (skip the horsey sauce if you're not a fan)
-Chopped up veggies. I used red cabbage, celery, yellow carrots, tomatoes, red onion, pickles and radishes (you can add any raw veggie-the more the merrier!)
-A little black pepper
-If it's little dry, add some pickle, pepperoni or banana pepper juice - not more mayo
-You can also add some dijon mustard for a little zing!!



That's it! Wrap in a hunk of lettuce and have yourself some lunch!

CORN ON THE COB SALAD

CORN ON THE COB SALAD

It's almost too pretty to eat! This is the perfect time of the year to make this.

Ingredients: Corn, black beans, tomatoes, cilantro, lime, salt, pepper. Optional: Jalapeños, celery, scallions, light olive oil

 Simply cook some corn on the cob, let it cool and then cut it off the cob. Rinse off a can of black beans and put in a colander so they dry off. Use the juice from 1-2 limes, a generous helping of fresh cilantro, 1-2 medium tomatoes, salt & pepper to taste

TUNA FISH STUFFED TOMATOES

TUNA FISH STUFFED TOMATOES

Healthy and easy to make!

-Hollow out a large tomato

-In a separate bowl mix tuna (packed in water), a little mayonnaise, yellow mustard, chopped pickles, celery and cucumbers, pickle juice and black pepper. Mix thoroughly and see how it tastes. If you like it, then you're good.

-Stuff the tomato and enjoy!

STUFFED ARTICHOKES

STUFFED ARTICHOKES

Our family is a huge artichoke fan. They aren't difficult but they take a little time.

You'll need whole artichokes, head of peeled garlic, bread crumbs, parmesan cheese, crushed red pepper, parsley, salt, olive oil, paprika

-Cut off the top pointy part (about an inch).

-Cut off the stem so the bottom is flat and can stand up.

-Peel the stem and cut in pieces.

-Put the artichokes in a saucepan so they are snug.

-Open up the artichoke and separate the leaves with pieces of the stem and large hunks of garlic.

-Sprinkle rest of ingredients (except oil) into the artichoke. You don't need a lot of any of the ingredients. Sorry I don't measure.

-Drizzle a little olive oil in each artichoke, fill the sauce pan with water until it fills to the top.

-Cover, bring to a boil and then simmer on low. Every 15-20 minutes, add more water so it stays at the top of the artichoke.

-Simmer for 2 hours and ENJOY!

GLUTEN FREE MEATBALLS WITH ZUCCHINI SPAGHETTI

GLUTEN FREE MEATBALLS WITH ZUCCHINI SPAGHETTI

If gluten doesn't bother you, feel free to add bread crumbs to the meatballs and substitute real spaghetti for the zucchini.

Meatball Mix:

-Meatloaf mix (I often use shredded turkey or a mix of turkey & meatloaf mix)

-One egg per package of meat

-Garlic, parsley, salt, pepper and grated parmesan cheese (I don't measure so be brave and decide on how much of each)

-A little water

-A little of the red sauce you plan to cook the meatballs in

Hints: You want the mix to feel moist, which is why I add a little water and sauce to the meat. Since Mark was making homemade marinara later that night, I added some salsa to the mix before I rolled them. It added great flavor! Also, if you make the meatballs ahead of time and put in the fridge for a few hours, they will stay together better when you put them in the sauce.

There are a ton of sauces at Wegman's if you don't want to make your own. Heat up the sauce, turn on low, add the meatballs and simmer for an hour. 

BREAKFAST FOODS FOR LUNCH

BREAKFAST FOODS FOR LUNCH

Many people wonder what I eat for lunch since I rarely eat sandwich bread. Here is a perfect example. I love breakfast. I love greens. Why not put them together?

Ingredients:

Roasted green beans

Sautéed escarole

Hard boiled eggs

Crispy bacon

Tomatoes & basil from our garden

Light blue cheese dressing 

(one of the only salad dressings I buy)

You can add more, less....whatever. It was so filling that I didn't finish this plate.

CHUNKY GUACAMOLE

CHUNKY GUACAMOLE

Sometimes it's fun to eat guacamole that isn't smooth and creamy. You need a sturdier chip to pick it up, but the flavor is a little different this way. And I leave the pit in the bowl, because it's supposed to help the avocado from turning brown.

Ingredients:

3 avocados
1 medium tomato
Fresh cilantro (dried doesn't work)
Salt
Crushed red pepper
Juice of one lime
A little Red Hot (or a hot sauce that makes you happy)

BRUSSEL SPROUT SALAD

BRUSSEL SPROUT SALAD

Many people think you have to cook Brussel sprouts before you eat them. I'm here to let you know that raw Brussel sprouts are yummy! This salad is nutritious and refreshing. Paired with my lemon dressing, this salad is always a hit!

Ingredients:
Brussel sprouts: cut off the stems and thinly slice.
Red Onion
Red cabbage
Radishes
Cucumbers
optional: Daikon (Japanese radish) scallions, fresh mint or parsley, raisins, almonds.

VEGETARIAN STUFFED BELL PEPPERS

VEGETARIAN STUFFED PEPPERS

:Saute 1/2 head of cauliflower, 1/2 purple onion, one tablespoon crushed garlic in a little olive oil. You can add other veggies, such as mushrooms...zucchini...carrots...celery...
:Add 1/2 tsp onion salt (or regular salt) and one teaspoon each pepper, cumin and oregano.  
:Add small can (7 1/2oz.) garbanzo beans, one 14 ounce can fire roasted diced tomatoes.
:While everything is cooking, hollow out the peppers. You can blanch or roast them before you stuff them.
:Stuff the peppers, garnish with shredded cheese and cayenne pepper (or paprika). I like my dishes to be colorful!

 Bake covered 325 45-60 minutes.

CAPRESE

CAPRESE

My nephew loves helping me make this. It is easy and oh so yummy!

:Slice tomatoes on a plate. Put a piece of fresh basil on each piece. Put a thin slice of Buffalo Mozzarella on the the basil. Season with salt, pepper, olive oil and drizzle the entire plate with balsamic glaze.

ENJOY!

STUFFED PORTBELLA MUSHROOMS

 STUFFED PORTABELLA MUSHROOMS

:Scrape the gills out of  the inside of the mushrooms. They get weird and muddy when you cook them.

:Saute onions, cabbage, scallions, zucchini and baby bok (just an example of the veggies you can use)

Add some fresh or dried herbs and taste the veggie mix. Once it tastes yum...

:Stuff the mushroom. Add some shredded cheese and a red spice (taco seasoning, paprika, cayenne....) and bake uncovered for half hour. 

STEAK AND SALAD LUNCH

STEAK & SALAD LUNCH

:I mixed arugula with iceberg because I like how different the textures are. I added chopped purple cabbage (I never buy the pre-cut. It's healthier and more economical to cut your own)I added sliced purple onion and some tomatoes from the garden.
:Meanwhile, I sautéed some fennel in a frying pan with a little oil (fennel is so good for you!) and then sautéed sliced sirloin steak with a little salt, pepper and fresh lemon juice.
:I mixed everything with homemade salad dressing. 

This was easy and affordable and oh so yummy!

M.E.'S FAMOUS SALAD DRESSING

M.E.'S FAMOUS SALAD DRESSING

The secret is out. Countless people over the years have asked for this recipe because it really is THAT GOOD! Store it in a jar on your counter for up to a month. Trust me, it'll never last that long. 

:Half a canning jar of oil. This is light olive oil.
:2/3 apple cider vinegar and 1/3 red wine vinegar. 
:1 Tablespoon each salt, pepper and sumac. You can find sumac at any of the mediterranean deli's around town. There is one really close to the Mark & M.E. Salon on the corner of West Henrietta Road and Crittenden.
:6-8 cloves of fresh crushed garlic. (not that pre-crushed crap that comes in the jar)

That's it!  You are so welcome my friends!!!

BANANA PEPPERS CASINO

Banana Peppers Casino

This is one of my kids favorite appetizers. I like banana peppers, hungarian peppers and even jalapeños. I use peppers from the garden but you can buy them too! 

Chop then Sauté 1 small onion, 1 carrot, 1 celery and 1/2 zucchini in a little olive oil and 2 tbs butter. (I change the veggies I use every time to keep it different, but this is an easy and yummy mix to put together.)

Add 1/2 cup lemon juice, 1/2 cup water, 2/3 cup bread crumbs, 1 tsp black pepper, 1/4 cup fresh parsley and 1/4 cup parmesan cheese. 

Stuff the peppers, sprinkle with some kind of red seasoning and bake half hour at 350! 

VEGETARIAN STUFFED SQUASH

Vegetarian Stuffed Squash

: Cut the squash in half, remove the seeds and bake in a 350* oven upside down with a little spray on the foil and a little water until soft (around 40 minutes)

: While it's cooking, sauté any vegetables that excite you. I did oil, garlic, onions, mushrooms, zucchini, cabbage, jalapeño pepper, baby bok choy and fresh basil, salt and pepper.

: Scoop out the insides of the squash and mix with the vegetables.

: Fill the squash back up. You'll probably have extra for another meal. I put a little marinara and cheese on top before I baked for another half hour in the oven.

This recipe is gluten-free and vegetarian and can also be vegan if you leave out the cheese!

ROASTED GREEN BEANS

ROASTED GREEN BEANS

Boiling vegetables take away many of the healthy nutrients that inherently exist in them. Boiling also makes most veggies taste bland and mushy. I roast everything!

Toss your veggies in a little oil, garlic (crushed, chopped or powder) salt and pepper or any other fun spice that excites you. Parmesan cheese is a fun additive also.

Bake uncovered for 20-30 minutes!

NOT YOUR MOMMA'S CABBAGE

NOT YOUR MOMMA'S CABBAGE

: Saute 1/2 head of garlic and 1/4 cup pine nuts (optional) in 1/4 cup light olive oil until nuts and garlic turn light brown.
: Add chopped cabbage and mix well.
: Add 1/2 cup chicken stock and 1 teaspoon crushed red pepper, cover and simmer until desired softness. 

Optional: You can substitute chicken stock with veggie stock or 1/2 cup of water and some sea salt. 

MIXED GREENS

 MIXED GREENS:

: Sauté half a head of fresh garlic in 1/4 cup light olive oil (or an oil that excites you!) I keep my oil in a crown royal bottle with some fresh garlic infused in it.
:  Optional - Chop up a leek or white onion to the garlic mix.
: Add chopped escarole and chopped baby bok choy. (baby bok is so nutritious and so yummy! you need to incorporate it into your diet. it's full of fiber, vitamins C,K,A,B6,Calcium & Beta-Carotene)
: Add 1 tablespoon chicken paste to 1/2 cup of water. Mix thoroughly (you can also get vegetarian paste) and 1/2 teaspoon crushed red pepper.
: Optional - you can add a little butter and/or parmesan cheese to the mix!

CHICKEN CORDON BLEU (GLUTEN-FREE)

CHICKEN CORDON BLEU (GLUTEN-FREE)

: Foil line a cookie sheet and use a cooking spray on foil. (makes it easier to wash the pan after) Preheat oven to 350*

: Spread the thinly sliced, organic chicken breasts on the foil. Season with something...I used Nature's Seasoning this time. It's a salt, pepper, garlic kind of spice.

: Put a piece of ham (prosciutto is also yummy)and cheese (I like swiss but any would work) on half the chicken, then fold in half. 

: Sprinkle a red seasoning (I used salmon seasoning but paprika, taco seasoning, or anything that adds some color and flavor can be used.) I also sprinkle Parmesan Cheese on top.

: Bake uncovered for approximately 20 minutes.

: Easy and very kid-friendly!

LUSCIOUS LEMON DRESSING

LUSCIOUS LEMON DRESSING:

Ingredients like Maltodextrin and Xanthan creep me out, which is why I prefer to make my own salad dressing. Make this dressing ahead of time so the garlic has a chance to do its thing. Let it sit on the counter at room temperature several hours before serving and refrigerate after your meal.

: Equal parts olive oil & freshly squeezed lemon juice. Use the type of olive oil you prefer. You can't go wrong with a virgin. Extra virgin can be too strong for many people. Also, microwave your lemon for 30 seconds, roll in on the counter and then cut open. This will help the lemon release more liquid.
: 1/2 teaspoon each salt and pepper. (use more if using a larger canning jar)
: 2-6 cloves of crushed garlic - depending on the size of the jar and how strong you want it.